Best 12 Fried Chicken Italian Style Millies Recipes

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In the realm of culinary delights, one dish shines brilliantly, captivating taste buds and leaving an indelible mark on the gastronomic landscape: fried chicken Italian style Millie's. This delectable dish, a symphony of crispy, succulent chicken enveloped in an aromatic herb-infused breading, is a testament to the culinary prowess of Millie, the eponymous creator of this beloved recipe. Whether you're a seasoned chef or a home cook yearning to elevate your culinary repertoire, this exploration of fried chicken Italian style Millie's will guide you through the nuances of this timeless classic, ensuring you create a dish that will tantalize your senses and leave your dinner companions clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN PAN FRIED CHICKEN



Italian Pan Fried Chicken image

Italian Fried Chicken,a delicious moist and tender chicken dish. Made with fresh Italian spices, fast and easy, the perfect weeknight recipe.

Provided by Rosemary Molloy

Categories     Main Dish

Time 40m

Number Of Ingredients 8

4 chicken legs, thighs or breasts
1 1/2 teaspoons oregano
pinch of thyme
3/4 teaspoon salt
3 sprigs rosemary (remove the leaves)
1 clove garlic chopped
2 tablespoons olive oil
1/2 cup water (more if needed)

Steps:

  • In a medium to large-sized frying pan add 2 tablespoons olive oil, then add the chicken, sprinkle with half of the ingredients oregano, thyme, salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the remaining ingredients.
  • Add the water and cover cook on high heat until boiling then lower heat to low / medium for approximately 35 minutes (check occasionally), check for doneness after 30 minutes**, if cooked remove cover raise the heat and cook until water has evaporated. Turning to brown on both sides. Serve immediately. Enjoy!
  • ** you can check to make sure they are done by using an instant-read thermometer (the chicken should be at least 165°F when cooked)

Nutrition Facts : Calories 340 kcal, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 119 mg, Sodium 546 mg, ServingSize 1 serving

MILLIE PASQUINELLI'S FRIED CHICKEN



Millie Pasquinelli's Fried Chicken image

Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.

Provided by SUE PASQUINELLI

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 12

Number Of Ingredients 7

2 (2 to 3 pound) whole chickens, cut into pieces
3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 eggs, beaten
1 quart vegetable oil for frying

Steps:

  • In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g

MILLIE'S MAGNIFICENT FRIED CHICKEN



Millie's Magnificent Fried Chicken image

In my opinion the best fried chicken I have ever had. My fiance told me it's better than his own mother's!!! LOVE IT! I have a little "Fry Daddy" fryer that I use to fry the chicken, but you can use a frying pan as well.

Provided by JessieGirl

Categories     Chicken Breast

Time 27m

Yield 6-9 strips

Number Of Ingredients 7

3 large boneless skinless chicken breasts (cut into strips)
3 cups all-purpose flour
5 tablespoons seasoning salt
3 tablespoons garlic powder
salt and pepper (to taste)
4 eggs (beaten)
1 quart vegetable oil (for frying, or your choice oil)

Steps:

  • To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
  • In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
  • In a shallow bowl, beat the eggs.
  • Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
  • In a large skillet, heat oil for frying.
  • Fry coated chicken on each side for about 5 minutes.
  • Cover skillet and cook on lower heat for about 10 minutes.
  • Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
  • **Chicken is done when no longer pink inside and juices run clear.**.
  • Drain fried chicken on paper towels and keep warm in oven until ready to serve.
  • In fryer, I heat to 350-400 degrees F.
  • Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
  • Eat with favorite dipping sauce or just crispy! ENJOY!

Nutrition Facts : Calories 1640.1, Fat 150, SaturatedFat 20.1, Cholesterol 175.2, Sodium 87.4, Carbohydrate 51, Fiber 2.1, Sugar 1.4, Protein 25

ITALIAN PAN-FRIED CHICKEN



Italian Pan-Fried Chicken image

I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

Steps:

  • Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

ROUND 2 RECIPE - ITALIAN FRIED CHICKEN



Round 2 Recipe - Italian Fried Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 42m

Yield 6 pieces

Number Of Ingredients 18

2 large eggs
1/2 cup milk
1 cup cornmeal
2 tablespoons Italian seasoning
1/4 cup Parmesan
2 each chicken legs, thighs, and wings leftover from Chicken Scaloppine, recipe follows
Kosher salt and freshly ground black pepper
2 cups canola oil, for frying
1 (4 to 5-pound) whole chicken, cut into parts
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Break the eggs into a shallow dish and add the milk. Whisk together until well combined. In another shallow dish mix together the cornmeal, Parmesan, and Italian seasoning. Season the chicken with salt and pepper, to taste. Dip the chicken pieces into the egg and milk mixture. Next, dredge the pieces into the cornmeal mixture coating them generously and put them on a large plate.
  • In a large skillet, heat the oil over medium-high heat to 360 degrees F. (Dip the end of a wooden spoon into the oil: if bubbles form, the oil is ready for frying.) Fry the chicken until golden brown, about 4 to 5 minutes per side. Remove the chicken pieces to a plate lined with a brown bag to soak up the excess oil. Transfer to a baking sheet and finish cooking them in the oven, about 20 minutes. Arrange on a serving platter and serve.
  • Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken.
  • Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
  • In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.

ITALIAN FRIED CHICKEN



Italian Fried Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 cloves garlic, grated
Kosher salt and freshly ground pepper
3/4 cup milk
1/2 teaspoon paprika
1/4 teaspoon dried oregano
4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds
1 romaine heart, thinly sliced
1 cup roughly chopped fresh parsley
1 cup extra-virgin olive oil
Juice of 1 lemon
1 1/2 cups peanut oil, for frying

Steps:

  • Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
  • Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
  • Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams

CHICKEN MILANESE



Chicken Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

Steps:

  • Preheat a large skillet over medium heat.
  • Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
  • Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA



Crispy Italian Chicken Topped with Mozzarella image

Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.

Provided by PMJNSTN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

1 cup all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 egg
1 cup panko bread crumbs
2 tablespoons olive oil, or as needed
1 pound chicken tenders
2 tablespoons olive oil
15 cherry tomatoes, halved
4 cloves garlic, chopped
10 fresh basil leaves
1 small onion, chopped
salt and ground black pepper to taste
4 slices of fresh mozzarella cheese, or as needed - cut in half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
  • Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
  • Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g

MILLIE PASQUINELLI'S FRIED CHICKEN



Millie Pasquinelli's Fried Chicken image

Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.

Provided by SUE PASQUINELLI

Categories     Fried Chicken

Time 1h

Yield 12

Number Of Ingredients 7

2 (2 to 3 pound) whole chickens, cut into pieces
3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 eggs, beaten
1 quart vegetable oil for frying

Steps:

  • In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g

MILLIE PASQUINELLI'S FRIED CHICKEN



Millie Pasquinelli's Fried Chicken image

Dredged with seasoned flour, chicken pieces are dipped and fried to perfection. This chicken comes out juicy every time. Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. Excellent as a leftover.

Provided by SUE PASQUINELLI

Categories     Fried Chicken

Time 1h

Yield 12

Number Of Ingredients 7

3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 large eggs, beaten
2 (2 to 3 pound) whole chickens, cut into pieces
1 quart vegetable oil for frying

Steps:

  • Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.
  • Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear.
  • Drain fried chicken on paper towels and keep warm in an oven until ready to serve.

Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g

MILLIE PASQUINELLI'S FRIED CHICKEN



Millie Pasquinelli's Fried Chicken image

Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.

Provided by SUE PASQUINELLI

Categories     Fried Chicken

Time 1h

Yield 12

Number Of Ingredients 7

2 (2 to 3 pound) whole chickens, cut into pieces
3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 eggs, beaten
1 quart vegetable oil for frying

Steps:

  • In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g

ITALIAN FRIED CHICKEN



Italian fried chicken image

well when i was a kid I didnt like beef and I loved chicken but know one ever liked make me fried chicken so I invited some of the best fried chicken ever

Provided by Kitty_kat_155

Categories     Chicken

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 cup flour
1 cup Italian breadcrumbs (found at most groceries)
2 -3 eggs
2 -5 pieces chicken
3 cups vegetable oil

Steps:

  • mix the flourand bread crubs on a plate.
  • break the eggs and stir thoroughly.
  • dip the chicken peices in the eggs.
  • then role chicken in the bread crumb an flour mix until completely covered and fry.

Nutrition Facts : Calories 3421.5, Fat 335.9, SaturatedFat 44.8, Cholesterol 212.1, Sodium 1126.7, Carbohydrate 89.2, Fiber 4.6, Sugar 4, Protein 21.2

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Marinate the chicken in buttermilk and Italian herbs for at least 30 minutes to tenderize it and add flavor.
  • Use a combination of all-purpose flour, cornstarch, and Italian seasoning for a crispy coating that won't fall off.
  • Fry the chicken in hot oil until golden brown and cooked through. Drain on paper towels to remove excess oil.
  • Serve the chicken immediately with your favorite dipping sauce.

Conclusion:

Fried chicken Italian style is a delicious and easy-to-make dish that can be enjoyed by people of all ages. The combination of crispy coating and tender, juicy chicken is irresistible. Serve it with your favorite dipping sauce and enjoy!

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